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Opening Hours

SHOP & BUTCHERMonday – Saturday9am – 7pmSunday10am – 4:30pm

WINE BARTuesday – Saturday 4pm – 10pm

SHOP

At The Quality Chop House restaurant we use the best produce we can find in Britain: meat sourced whole-carcass from smalls farms and butchered on-site; dishes made with the best the season had to offer. The shop and cafe is an extension of this vision. Our food shop sells chef cooked dishes that feature on the restaurant menu along with sourdough breads, cakes, sweet treats, pies, cheeses, charcuterie, fruit & veg and other daily staples.

BUTCHERS

We work directly with a handful of farms, small-scale producers in Yorkshire, Galloway, Suffolk, Hereford and Leicestershire. We butcher animals on-site, and then age them appropriately in our cold room.

This full-carcass approach allows lots of flexibility in terms of cuts. Our butchers love to chat about old and new cuts, and to share ideas about what to do with them. If you want a specific cut please ask, and chances are we can cut or have it ready for your next visit.

LUNCH

During lunch hours, Monday to Friday, our wine bar becomes a lunch counter for local residents and workers.

We take just as much pride in our sandwiches as we do our dishes in the next door restaurant or our wine list.

At lunch we offer our famous hot sandwich – made to order and changing each day based around different cuts of meat from our butcher. In addition, we have a range of cold sandwiches, pork pies, sausage rolls and salads.

Our pastry chefs send up brownies, date squares, flapjacks, cookies and cakes made each day in our basement kitchen.

And feel free to have a glass (or a bottle..) of wine too!

WINE BAR & SHOP

Our wine bar is open Tuesday to Saturday evenings although our wine shop is open every day for wine off-sales.

Gus Gluck heads up our wine offer and has curated a list of 200+ bins with a daily-changing list of wines by the glass and very special single bottles available via Coravin.

In the evening, we offer a short menu of QCH classics and dishes based around produce from the shop.

BUTCHERY CLASSES

We run 2 types of class: 1) classes designed to give you an in-depth understanding of one animal; and 2) classes that will teach you a range of practical skills with different animals. Both types of class are held in the butchery classroom below our shop, and end with a convivial sharing-style meal in our next door restaurant.

Uniquely our classes are led by chef-butchers. They’ll teach you the art of butchery, share their detailed knowledge of different cuts, and share their secrets on how best to prepare and cook them

Class size: up to 8 pupils

Class start time: 6.30pm

Class duration: 2 hours (followed by a meal)

Cost: £165

1) BEEF or LAMB or PORK BUTCHERY CLASSES

Learn the art of butchery and meat preparation for one particular animal, and then enjoy our exceptional quality meat at a meal cooked by our chefs.

You’ll be greeted by a whole lamb, a whole pig, or a side of beef (depending on your choice of class) along with a welcome drink and snack.

In the first half of the class, you’ll learn about different breeds, the species you’re working with, how different rearing methods influence character and flavour, and how to assess quality when buying meat. Our butchers will show you where each cut sits in the animal, and demonstrate how the animal is broken down into its primal cuts. The second half of the class is more hands-on, and you’ll get stuck into cutting, de-boning, and tying to prepare the different cuts.

The class ends with a convivial sharing-style meal in our next door restaurant, based around the meat that you have worked on. As a parting gift you’ll be given a selection of cuts to take home.

2) BUTCHERY SKILLS CLASSES

Learn a range of butchery and meat preparation techniques for different animals, to improve your skills as a home cook. Then enjoy our exceptional quality meat at a meal cooked by our chefs.

You’ll be greeted with a welcome drink, snack, and a short introduction to butchery, breeds, and how to assess quality when buying meat.

You’ll then jump straight into a hands-on and highly practical class. Our butcher will begin by giving you an overview of the anatomy of the animals and where each primal cut sits within the animal.

We will then teach you how to sharpen a knife, tie a butchers knot, joint and bone out a chicken, and learn how to bone, roll, stuff and tie a show-stopping porchetta! You’ll take home the cuts that you’ve worked on, along with guidance and recipes on how to cook them at home.

The class ends with a convivial sharing-style meal in our next door restaurant.